Raspberry and Brown Sugar Custard Tart

Name: Raspberry and Brown Sugar Custard Tart
Yield: 8 Servings
Ingredients: 1 1/4 cups plus 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3 tablespoons (or more) ice water; 8 ounces raspberries (about 1 3/4 cups); 3/4 cup (packed) golden brown sugar; 2 large eggs; 1/2 cup (1 stick) unsalted butter, melted; 1/2 cup whipping cream; 1/2 vanilla bean, split lengthwise

By Janet McCracken

June 30, 2003

Recipe notes